The first time I served Sweet Corn & Black Bean Salsa at a friend’s summer party, I was surprised by the response. I was short on inspiration and even shorter on time, so ended up throwing the dish together at the last minute, hoping the lack of effort would go unnoticed in the general merry making.
But even though there were plenty of tantalizing and certainly more elaborate dishes at the gathering, this corn and black bean salsa was the star of the buffet table. In was gone within a half hour and everyone wanted the recipe.
I debated whether to call this colorful combination of diced vegetables, sweet corn, and black beans a Pico de Gallo, salsa, or salad. The differences are explained in my earlier post, Melon Pico do Gallo (AKA Melon Salsa).
Pico de Gallo is more accurate, but salsa is more common in popular usage. Regardless of the name, it’s a versatile, fresh condiment that can be scooped up with chips, tucked into a taco, or served alongside grilled or sautéed seafood, chicken, pork, or beef. And if you take it to a party, it’s sure to be the star.
Sweet Corn & Black Bean Salsa
I look forward to making this colorful, flavorful sweet corn and black bean salsa each August when the first ears of fresh corn hit Northwest farmers markets. The corn is the star here, so it really must be fresh, sweet, and in season locally. This recipe makes a generous, party-size quantity. You can easily cut it in half if you like.
Serving Note If I’m making Sweet Corn & Black Bean Salsa as an appetizer for a large gatherin